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1. Preheat oven to 325 F. Line an 8x8 baking dish with aluminum foil leaving a little overhang over two ends of the dish. Spray with non-stick cooking spray. Set aside.
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2. In a medium sized bowl mix the honey graham cracker crumbs with the melted butter until combined.
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3. Press the mixture into the bottom of the prepared baking dish.
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4. Bake in the preheated oven for 6 minutes. Remove the baking dish from the oven and set aside to cool on a wire rack. Keep the oven on!
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5. While the crust is cooling start to make the cookie dough. In a medium bowl with an electric mixer beat butter, brown sugar, granulated sugar, salt and vanilla until smooth, about a minute.
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6. Mix in the flour on low speed until just incorporated. Stir in the chocolate chips. Set aside.
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7. In a large bowl cream the cream cheese and sugar until smooth. Add the egg and vanilla and mix in on low speed.
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8. Pour the cheesecake batter over the prepared crust and smooth it out.
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9. Sprinkle the cookie dough mixture over the top of the cream cheese layer. Flatten it out gently with your hands. Use all of the dough.
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10. Bake for 30 minutes or until the top feels dry. Give the pan a shake to make sure the bars are set.
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11. After they are baked, move the bars from the oven to a cooling rack and cool completely. Lift the bars out of the dish by using the overhanging aluminum foil.
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12. Slice and store in the refrigerator. Best if served cold or at room temperature.
